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Salisbury Steak

One of the things I love best about winter are those cold nights that call for hearty, stick to your bones meals. We’ve had enough bitterly cold days lately that when my husband suggested mashed potatoes and “that beef you once made with the mushroom wine sauce,” I was ready for a cooking adventure. So, after searching Pinterest (yup, where else can you get a great recipe quickly), I found my impetus for tonight’s dinner.

I adapted Pioneer Woman Ree Drummond’s recipe for salisbury steak for tonight’s dinner. You can read her original recipe here.

So, let’s get started. Begin by mixing together the meat mixture in a bowl. After you’ve combined everything, separate the meat into four or six oblong patties. I pressed a small canal into the middle of each patty so they would retain their shape when cooked.

Next, heat up the oil and butter in a large skillet. Don’t cheat – use a large skillet so there is enough room for the meat to cook. Plus, later you’ll use the same skillet to make the gravy. Allow the meat to get a good crust on it before you turn it.

While the meat cooks, thinly slice the shallots and mushrooms.

How delicious do they look?

After the meat is done (you want it somewhere between medium and medium-well), remove it from the pan and set it to the side. Put the shallots and mushrooms in the skillet and allow them to brown. Add salt to the mixture (about 1/2 teaspoon). Allow the veggies to cook until the mushrooms and onions are soft and brown.

Add two cups (one can) of beef broth, ketchup, and Worcestershire sauce. Mix well. Remove about 1/4 cup of the broth and mix it with one teaspoon of cornstarch in a measuring cup. Pour the slurry back into the gravy and bring the mixture to a low boil. Add about 1/4 cup of red wine. Allow the sauce time to thicken.

Serve this little bit of heaven with mashed potatoes and green beans. Oh, and a large glass of red wine.

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Ingredients

Steaks

1-1/2 pound 93% lean ground beef

1/2 cup seasoned breadcrumbs

1 tablespoon mustard

1 cube bouillon, crumbled (beef bouillon is preferred, but I used chicken)